Name: Pan-fried chicken with tomato & olive sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 boneless, skinless chicken breasts; 1 small onion halved and very thinly sliced; 2 garlic cloves shredded; 400g ripe tomatoes finely chopped; 1 tbsp balsamic vinegar; 6 pimiento-stuffed green olives thickly sliced; 300ml chicken stock; generous handful basil leaves

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Pan-fried chicken with tomato & olive sauce

Pan-fried chicken with tomato & olive sauce

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.2 out of 5.27 ratingsRate

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A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 small onion

halved and very thinly sliced
2 garlic cloves

shredded
400g ripe tomatoes

finely chopped
1 tbsp balsamic vinegar
6 pimiento-stuffed green olives

thickly sliced
300ml chicken stock
generous handful basil leaves

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Nutrition: per serving

kcal353
fat17g
saturates3g
carbs11g
sugars9g
fibre4g
protein41g
salt2.15g

Method

step 1

Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
step 2

Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

Recipe from Good Food magazine, September 2011

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A star rating of 4.2 out of 5.27 ratings

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